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fresh eggs garlic salt white pepper Worcestershire sauce lemon juice lemon zest Parmesan cheese extra-virgin olive oil paper fresh croutons salt
Viewed: 59 - Published at: a year agoIngredients
- 3 large fresh eggs, at room temperature
- 2 cloves garlic, whole
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 cup fresh lemon juice plus more to taste
- 1 teaspoon lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 1 cup extra virgin olive oil plus more for brushing the lettuce
- 6 heads heart of romaine lettuce, rinsed and dried with paper towels
- 2 cups fresh croutons, made from slicing a baguette into cubes, tossing the cubes in olive oil, and toasting until golden brown...or bought at the store
- salt and freshly grated black pepper to taste
Method
- MAKE THE DRESSING: This step can be done ahead of time. It makes about 2 cups, so you may have some left over. In a food processor, combine the eggs, garlic, slat, pepper, Worcestershire sauce, lemon juice and Parmesan cheese. While the machine is running, slowly add the oil. When it is completely blended, pour the dressing into a bowl; cover; and refrigerate.
- GRILL THE ROMAINE HEARTS: Prepare a hot fire. Meanwhile, brush the hearts of romaine with olive oil to coat all sides. Season with salt and black pepper. When the fire is hot, place the lettuce directly over the coals. This goes quickly, so don't go anywhere. Grill the romaine until all sides are just charred, about 1 minute or so per side depending on your fire. Remove the lettuce from the grill and set aside to cool.
- TOSS AND SERVE: Trim the top of each head to make it even, about 1-inch. Holding the lettuce by the root end, chop the it into bite-sized pieces. Discard the root end. Place the lettuce into a serving bowl. Toss the lettuce with enough dressing to coat but not drown the leaves. Season to taste with salt and pepper. Sprinkle fresh croutons on top and serve.
